LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

5:30 pm

Crafting at the Spotted Canary"Things for Your Pet"
Our pets are our best friends; they need some little gifts that make them feel special. Make a special felted friend, a feline inspired banner, and a little felted kitty toy. D

6:00 pm

Julia and Jacques Cooking at Home"Salad Days"
From simple mixed greens with garlic vinaigrette to Caesar and Ni oise with fresh seared tuna, there is a salad for everyone.G

6:30 pm

Joanne Weir's Cooking Confidence"Bistro Style"
Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette. D

Pati's Mexican Table"Lip-Smacking Mexican Meal"
By adding a few key Mexican ingredients to what you'd normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes. Chicken a la Trash; Everyday Green Salad; Impossible Chocoflan. D

8:00 pm

Joanne Weir's Cooking Confidence"I'm Inspired"
Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree. Student: Charlie Baldwin, City Gardener. D

8:30 pm

Hubert Keller: Secrets of a Chef"Salads The French Way"
Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.G

Joanne Weir's Cooking Confidence"Passport to Sardinia"
The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil. Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil. D